JUMP TO RECIPE
This amazing curry is a revamped version of an older recipe that I took down because the photos weren’t the best—oops! I used to snap pictures with my phone, but now my husband Walker handles all the photography for Joyous Health.
This Chickpea Coconut Curry is incredibly tasty and loaded with plant-based goodies like chickpeas, cabbage, cauliflower, and sweet potatoes. You’ll feel completely satisfied with a hearty bowl of this curry, thanks to the fiber-rich veggies and plant-based protein from the chickpeas.
There’s quite a bit of chopping involved in making this curry, but our new knife set, which we’ve been using since last fall, makes the task a breeze! Good tools really make cooking easier, and these knives from Kilne are fantastic. Here’s what I love about them:
If you want your Chickpea Coconut Curry thicker, follow my instructions to add arrowroot powder mixed with water, or you can cook it longer to reduce it down. You might prefer it as a soup, and that’s perfectly fine too!
About curry: There are many types of curry dishes that originate from India, typically including a mix of spices such as coriander, turmeric, cumin, and ginger. Turmeric is the star in curry! Cultures across Asia have used turmeric as a medicinal spice for thousands of years. While you can add fish or meats like beef or pork to curry, I chose to keep it vegetarian.
Curries are usually categorized as wet or dry, and this is more of a wet one. You can make it drier by adding more arrowroot powder or reducing it further, as mentioned.
When it comes to chopping vegetables, rough chopping is fine, but you can also get fancy with ribbon-like cuts for the cabbage. And speaking of cabbage, it’s a detoxification superstar, with phytonutrients like glucosinolates to support liver health.
Here’s the Chickpea Coconut Curry recipe!
Serves 6 to 8
There’s something magical about the taste and aroma of cilantro—it makes me feel so healthy! I know not everyone loves it, but it’s a favorite of mine. Here’s a neat trick: I always use scissors to chop my herbs.
Enjoy!
P.S. This post is sponsored by Kilne, but all opinions are mine.
Hi Joy! I love this recipe, but coconut milk doesn’t sit well with me. Can I substitute it with another kind of non-dairy milk? Thank you!
Sure, try using rice milk. Coconut milk might be too rich for your digestive system.
Hi Joy, I’ve never made curry before. What kind/brand of curry powder do you use? Also, will the coconut milk curdle if reheated the next day? — Carole
Hi Carole! I love Cha’s, but Simply Organic and Frontier are good too. When reheating, just avoid making it boiling hot, and it should be fine. Enjoy!
I made this curry for dinner last night and it was such a hit! This will now be my favorite curry recipe. Joy, I love your recipes and have all your books—they’re my go-tos. Thank you! ♥️
Thanks for the great content, sir. I’ll definitely share this with my friends.
Thanks, Marion! I’m so glad you enjoyed it.
Hi Joy! If I don’t have lime, should I use lemon or skip it altogether?
It’s not essential for the recipe; you can add lemon if you like!
Thank you for this wonderful recipe—perfect comfort food for winter! I blended about a cup and a half, then added it back in instead of using any thickener. We had it without rice, and it was delicious. I’m happy to have leftovers! Definitely a “make again” recipe.
Glad you found a keeper! I’m having it for lunch today—enjoy!
Hi Joy! I made this for my family tonight, and it was a hit! I love that it makes enough to share or keep as leftovers. Love your creations!
Hi Jennifer! Happy to hear everyone liked it. I finished the last bit this week—gotta make it again this weekend!
Looks delicious…
9.5 thumbs up!
What about the other 0.5? Haha, kidding—glad you loved it!
Does this freeze well?
Yes, it does. Enjoy!
Excellent—thank you!
Hi Joy, I made this today, and it turned out delicious. It makes a lot, so I was glad to see that you can blend it up for the little ones and freeze it. I served it over rice and added cilantro, which made a nice touch.
My daughter and I love trying your recipes. Thank you!
Yes, it makes a lot—perfect for leftovers! I’m thrilled you and your daughter enjoy my recipes.
This blog is amazing; I’m now a fan of your writing. It’s so interesting and informative.
Hi! Can you freeze leftovers?
Absolutely! If using a mason jar, leave some space at the top to prevent the glass from cracking.
Absolutely!
I suspect I’m intolerant to cauliflower and broccoli. Big bummer. Any substitution ideas? Zucchini, maybe? Thanks.
How about trying a different recipe? This one is delicious: https://www.joyoushealth.com/400-recipe-golden-soup You can add chickpeas or chicken for protein.
Would a darker red cabbage work in this recipe?
Yes, it would! It will look lovely too!
